RACHEL FOX

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Dark Chocolate and Oat Cookies

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These are easy, wholesome crumbly cookies made of simple ingredients. They are my new favourite snack, especially as they are perfect to make at the start of the week to take to uni. They are made within one bowl plus they don’t need any fancy equipment like a food processor so they’re accessible and very quick to make. I’ve been enjoying a couple of these every afternoon to boost my energy.

This recipe makes 6 cookies.

Ingredients:

94g oats2tsp ground flaxseed

1/4tsp bicarbonate soda

15g coconut sugar

Pinch of sea salt

40g coconut oil (melted)

30g dark chocolate (or 20g chocolate + 10g cacao nibs)

10g ground almonds

10ml plant-based milk

Method:

• Preheat the oven to 180°C

• Make the ‘flax egg’ by combining the flaxseed with 6 tsp of water.

• Combine the oats, bicarbonate soda, coconut sugar, salt, melted coconut oil and ground almonds into a large bowl.

• Break-up the dark chocolate into small chunks and add to the bowl, along with the flax egg.

• If the mixture is not combining together, add in the milk gradually until it starts to stick together.

• Spoon the mixture onto a lined baking tray in 6 circular mounds, slightly flattening the top of each.

• Bake in the oven for approximately 12-15 minutes, until they start to turn golden.

• Leave to cool slightly and devour!

These are delicious when still slightly warm and gooey in the centre. But they are equally as great cold throughout the week. Store in an air-tight container.

Rachel

FoodRachel Fox